Make sure to brush the lamb chops with the honey mixture in the last couple minutes of cooking. This will give the meat a lovely sticky glaze that doesn't have time to burn. If you have broccoli on hand, it makes a tasty substitute to the cauliflower.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
- 2 tablespoons liquid honey
- 2 cloves garlic finely grated or pressed
- 2 teaspoons lime juice
- 1 teaspoon Dijon mustard
- 8 frenched lamb chops (about 565 g total)
- 1/4 teaspoon each salt and pepper
- 1 small cauliflower cut in bite-size florets
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons finely chopped pitted NiÃ§oise olives
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lime juice
- pinch each salt and pepper
MethodLamb: In small bowl, whisk together honey, garlic, lime juice and mustard. Set aside.
Sprinkle lamb with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 5 minutes for medium-rare. Brush all over with honey mixture; cook until glazed and sticky, 1 to 2 minutes.
Parmesan Cauliflower: While lamb is cooking, in steamer basket set over saucepan of boiling water, steam cauliflower, covered, until tender-crisp, about 5 minutes.
In large bowl, stir together Parmesan, parsley, olives, oil, lime juice, salt and pepper. Stir in cauliflower. Serve with lamb.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 376 mg
- Sugars 11 g
- Protein 24 g
- Calories 378.0
- Total fat 25 g
- Potassium 456 mg
- Cholesterol 54 mg
- Saturated fat 9 g
- Total carbohydrate 16 g
- Iron 15.0
- Folate 35.0
- Calcium 11.0
- Vitamin A 4.0
- Vitamin C 108.0